Ingredients:

• 1 1/4 cup Sukari dates, pitted
• 1 cup pecans, ground + 30 whole pecans
• 1 cup almonds, ground
• 3 eggs
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp baking powder
• Pinch of salt

Directions:

1. Preheat oven to 155°C and line a 15 cm springform pan with parchment paper.
2. In a small saucepan, soak the dates in hot water on medium heat until soft. In a highspeed blender, mix the dates until the texture is creamy and completely smooth. Combine the date paste with coconut oil, vanilla extract and salt.
3. Separate the egg yolks and whites. Add the yolks to the date mixture and mix until smooth.
4. Add ground pecans, almonds and baking powder and mix until well combined.
5. In a mixing bowl, whisk egg whites until it forms peaks. Fold in very delicately with a wooden spoon.
6. Transfer the batter into the pan and cover the cake with the whole pecans.
7. Bake for 40-45min or until golden brown. Allow to cool completely before cutting into slices.

Photo & Recipe by Breakfast&Bowls